Name: Lobster and Wasabi-Crusted Snapper
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 Tbsp of wasabi paste; 3 Tbsp of saikyo white miso; ½ cup of fresh sugar peas, shelled and blanched (substitute: edamame); 1 Tbsp of sugar; 1 tsp of ground cardamom; 1 pod of fresh vanilla; 2 Tbsp of mirin; 1 Tbsp of minced cilantro; 4 Snapper fillets, skin removed; Salt and Pepper; 6 oz of lobster meat; 1 Tbsp of cilantro; 1 Tbsp of minced chives; 1 tsp of shrimp paste; 1 tsp of toasted white sesame seeds; 1 tsp of fish sauce; ¼ cup of panko (Japanese bread crumbs); 2 Tbsp of peanut oil; 2 Tbsp of chopped lemongrass; 2 Tbsp of minced ginger; 2 Tbsp of minced shallot; 1 Tbsp of minced garlic; 2 kaffir lime leaves; 1 fresh large red chili, minced; 2 Tbsp of lemon; 12 oz of coconut milk; Salt; Lemon Juice

YIELDS

4 servings

Ingredients

Wasabi Marinade

Tbsp of wasabi paste

Tbsp of saikyo white miso

cup of fresh sugar peas, shelled and blanched (substitute: edamame)

Tbsp of sugar

tsp of ground cardamom

pod of fresh vanilla

Tbsp of mirin

Tbsp of minced cilantro

The Snapper

Snapper fillets, skin removed

Salt and Pepper

The Lobster Crust

oz of lobster meat

Tbsp of cilantro

Tbsp of minced chives

tsp of shrimp paste

tsp of toasted white sesame seeds

tsp of fish sauce

cup of panko (Japanese bread crumbs)

Coconut Froth

Tbsp of peanut oil

Tbsp of chopped lemongrass

Tbsp of minced ginger

Tbsp of minced shallot

Tbsp of minced garlic

kaffir lime leaves

fresh large red chili, minced

Tbsp of lemon

oz of coconut milk

Salt

Lemon Juice

Ingredient Substitution Guide

Directions

Step 1

Place all the ingredients inside of a blender and pulse to a puree or mash-like consistency. Place into a bowl and set aside.

Step 2

Preheat oven to 425 degreees.

Step 3

Season the snapper fillets with salt and pepper, and sear at medium to high heat in a non-stick skillet pan (about 3-4 minutes).

Step 4

Once the snapper has caramelized, flip the fillets over and apply the wasabi marinade (on the now cooked side). Place in the oven for 5 minutes.

Step 5

Mix all crust ingredients in a bowl and place the lobster crust on top of the oven–cooked snapper.
Switch your oven to broil and place the lobster crusted snapper back into the oven for 5-6 minutes.

Step 6

Place the peanut oil in a medium saucepan at medium to high heat. Add all the ingredients except for the coconut milk.

Step 7

Once the garlic has caramelized, add the coconut milk and reduce until sauce can coat the back of a spoon. Adjust seasoning with salt and lemon juice for your own palate.

Step 8

Once sauce had reduced (12-15 minutes), strain through a sieve and using a stick blender, froth until foaming.

Step 9

Spoon around your snapper and serve.

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Lobster and Wasabi-Crusted Snapper